RED CABBAGE SLAW W/ FETA

CUMIN & LIME

Serves: 4

Prep: 15 min + 20m chill

DRESSING

• 3 Tbsp olive oil
• 2 Tbsp fresh lime juice (~1 lime)
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• pinch cayenne (optional)
• 1 tsp honey or sugar

SLAW

• 6 c red cabbage, shredded fine
• 2 green onions, sliced
• 2 Tbsp fresh cilantro, chopped (optional)
• 3 oz feta, crumbled

INSTRUCTIONS

1. Whisk olive oil, lime juice, cumin, salt, pepper, cayenne, and honey in a small bowl.

2. Shred red cabbage as finely as possible. Place in large bowl.

3. Slice green onions, chop cilantro if using. Add to cabbage.

4. Pour dressing over slaw. Toss well to coat everything.

5. Let sit 20 min in fridge to soften cabbage slightly.

6. Crumble feta over top just before serving. Toss gently.

NOTES

• No mayo! Oil + acid dressing keeps it light.
• Feta goes on last so it stays chunky.
• Add shredded carrot for extra color.
• Keeps 2 days in fridge (add feta when serving).

Nigella original 2026-04-26